Friday 12 April 2013

Pan Fried Venison with Apricots Recipe

Venison seems to be the meat of the moment. Today, in Europe and America, venison is a term most commonly applied to the meats of various deer species, most commonly red deer, elk, fallow deer, roe deer, moose and reindeer/caribou. However, in South Africa (where there are no native deer spices), the term venison is typically used to denote the meats of various species of antelope and gazelle instead. As such, though it can be farmed, venison is classed as a game meat.

It is a very lean meat, surprisingly cheap (when compared with beef) and an range from quite light in flavour (roe deer or reindeer) to very gamey (wild red deer). The venison type you chose for this recipe should depend on how gamey (or not) you like your meat.

The recipe also works for goat meat and wild boar.

Pan Fried Venison with Apricots

Serves: 4
Pan-fried Venison with Apricots in a Frying Pan.


110g (4 oz) dried apricots, halved
60ml (1/4 cup) sherry
450g (1 lb) venison, cubed
2 tbsp plain flour
2 tbsp sunflower oil
3 rashers of bacon, finely chopped
3 shallots, diced
5 tbsp water
salt and freshly-ground black pepper, to taste


Combine the apricots and sherry in a bowl, then set aside to soak for at least 20 minutes

Season the flour then use to dust the venison cubes. Heat the oil in a frying pan over low heat, add the venison pieces and fry for about 5 minutes or until nicely browned all over.

Add the bacon and shallots, stir to combine then stir in the water. Cover and cook for 5 minutes.

Remove the cover from the pot and add the apricots (along with any remaining sherry). Increase the heat and cook, uncovered, for about 5 minutes more or until the volume of liquid has reduced by half.

Serve immediately.

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